Horobetc A. Improvement of technology of products from yeast dough using chaenomeles

The thesis is devoted to the improvement of technology of yeast dough products by using processing products of chaenomeles.The peculiarities of the chemical composition of chaenomeles fruit have been investigated. Scientifically grounded and experimentally confirmed. The methods of integrated processing of chinomeles fruits to implement resource-saving technology have been scientifically grounded and confirmed by experiments. The rational parameters of obtaining powder and aqueous extracts from juice production wastes of chaenomeles have been developed. The positive influence of the chaenomeles processing products on the flow of biochemical processes in the wheat flour dough has been established, the fermentation process has been intensified and the duration of pasteurization of the yeast dough has been reduced as a result of the partial replacement of the liquid with juice or aqueous extracts from chaenomeles and flour to puree or powder from extraction squeezes of chaenomeles. The strengthening influence of chaenomeles, processing products on the structure of gluten proteins of wheat flour with low gluten has been determined. The complex quality improvement of yeast products due to the application of chaenomeles processing products has been proved: reduction of the duration of the production cycle, deceleration of hardening, decrease of microbiological contamination, prevention of development of potato diseases, increase of biological value. The possibility of replacing artificial improvers of structure, taste, aroma and oxidizing action of flour products by natural ones, contained in the fruits of chaenomeles has been shown. The safety of daily use of products has been proved. On the basis of the conducted researches the recipes of yeast products with chaenomeles processing ingredients have been developed, their technologies have been tested in the production conditions. Economic efficiency has been achieved by reducing the length of the production cycle, prolonging the storage periods and increasing the biological value of finished products due to the chemical composition of the chaenomeles processing products.